Roasted Butternut Soup with Goat Cheese Toasts

Roasted Butternut Soup with Goat Cheese Toasts Recipe
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Most any winter squash will work in this recipe. We like butternut for the nutty, slightly sweet flavor it lends to the soup. Serve this paired with a hearty salad studded with nuts and seeds for a more filling entrée.


6 servings (serving size: about 1 cup soup and 1 toast)

Recipe from

Cooking Light

Nutritional Information

Calories 292
Fat 10.1 g
Satfat 3 g
Monofat 5.7 g
Polyfat 1.2 g
Protein 7.3 g
Carbohydrate 47.8 g
Fiber 5 g
Cholesterol 7 mg
Iron 2.6 mg
Sodium 546 mg
Calcium 126 mg


1 (2 1/2-pound) butternut squash
Cooking spray
1 tablespoon extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
2 cups coarsely chopped peeled Yukon gold potatoes
2 teaspoons chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
6 (1-ounce) slices French bread baguette
1/2 cup (2 ounces) goat cheese, crumbled
1 tablespoon finely chopped fresh chives
2 tablespoons chopped fresh parsley
2 teaspoons honey


1. Preheat oven to 400°.

2. Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Discard peel; mash pulp.

3. Preheat broiler.

4. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add squash, Roasted Vegetable Stock, and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 45 minutes or until potato is tender, stirring occasionally. Let stand 10 minutes. Discard bay leaf.

5. Place bread slices in a single layer on a baking sheet. Broil 2 minutes or until toasted. Sprinkle about 4 teaspoons cheese on each slice; sprinkle evenly with chives.

6. Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until thoroughly heated. Stir in parsley and honey. Serve with toasts.

Martha Rose Shulman,

Cooking Light

November 2009
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